Potassium Broth

When population are sick I tell them to make chicken soup using the old Simon and Garfunkel song, "Are You Going to Scarborough Fair." The chorus to this song has all the antiviral and antibacterial herbs our grandmothers used to use for discrete colds and flu-Parsley, Sage, Rosemary and Thyme. But even though you have some great herbs on board, you will still need to alkalize your body by eating lots of raw fruits and vegetables and a good dose of cooked vegetables. This is where Potassium Broth comes in.

Potassium Broth

Potassium Broth

Potassium Broth

Chicken Broth and the Candida Diet

It took me any years of cooking to appreciate the value that chicken broth and stock, as a matter of fact all types of broth and stock, bring to cooking. What was once sort of a specialty item in my kitchen has now come to be a mainstay on my weekly shopping list. I oftentimes purchase both chicken and vegetable broth and stock for a range of my family's favorite dishes. I have never found it favorable to make and store my own so I rely heavily on commercially ready products.

Although there are numerous types of broth and stock ready in the supermarket the majority of these contain ingredients that could be perilous to your health. As I do not want to consume perilous ingredients and since I succeed the candida diet, a diet to help treat candidiasis, picking an suitable chicken broth can be a engaging task. Candidiasis is a condition in which straight through numerous external factors yeast (candida) overgrows in the body. This overgrowth of candida can cause numerous condition problems. Many times candidiasis patients go for years without any explanation for there ill health. The candida diet is the main form of rehabilitation for candidiasis but one of the prohibited ingredients on the diet is preservatives and commercially ready chicken broths and stocks are infamous for containing these.

Chicken Broth and the Candida Diet

I have found that the most widely used prohibited ingredients in commercially ready broths contain monosodium glutamate (Msg), yeast extract and citric acid. All three of these additives are used to preserve and/or heighten flavor. All three also undergo the fermentation process whereby yeast and/or bacteria are added to convert the substance into a form that is favorable for industrial use and yeast is a prohibited candida diet ingredient. Msg, yeast extract and citric acid can all be derived from a sugar or carbohydrate source. Many of these former sources are also prohibited on the candida diet. Additionally, Msg has come under fire over the last few decades due to numerous studies that have revealed it causes a wide array of condition problems. Yeast extract actually contains Msg so the some concern should be noted. In addition to the three additives already discussed, sugar is other ingredient that is often found in commercially ready broths and stocks and is also prohibited on the candida diet.

Chicken Broth and the Candida Diet

Chicken Broth and the Candida Diet

How to Make a appetizing salutary Chicken Broth

Did you know that in traditional cultures broth is an needful ingredient in their cuisines? It is the basis of not only a good meal, but also for excellent health. Chicken broth in particular has healing qualities.

Broth is loaded with gelatin. The body needs gelatin to make strong connective tissue anywhere in the body. It also builds the tissue in the joints, easing those aches and pains. It helps heal intestinal disorders, the blood, lungs, Muscular Dystrophy, osteoporosis, periodontal disease and many more disorders. The components of broth are needed by every part of your body.

How to Make a appetizing salutary Chicken Broth

How do you make broth? Basically it is just boiling down the bones of chicken, turkey, beef, rabbit and even fish. It's the long simmering process that extracts all those vital nutrients out of the bones to make a rich gelatin broth.

How to Make a appetizing salutary Chicken Broth

Save the bones from several meals like roasted or fried chicken and freeze them. You need a full day you can keep a pot on the stove. Take the bones out of the freezer, put them in a large stock pot and fill it with water. Turn the heat on high and while it's coming up to a boil, throw in a half onion, a few cloves of garlic and about 2 tablespoons of raw apple cider vinegar. The vinegar is what extracts the minerals out of the bone into your delicious healing broth. (Don't use white vinegar.)

How to Make a appetizing salutary Chicken Broth

Scottish Soup - Warm and Comforting

Can you think of any Scottish soup recipes? What about Scotch broth? This yummy soup is a Scottish tradition and it contains lamb, barley, bacon, parsnips, onions, leeks and more. This is a real winter warmer of a soup and it is normally made with lamb broth.

Cock-a-leekie soup is Scotland's write back to chicken noodle soup and this yummy recipe contains chicken and leeks. The former recipe for cock-a-leekie contained prunes and some recipes for it still use a julienne of prunes for a garnish.

Scottish Soup - Warm and Comforting

More About Scottish Soup Recipes

Scottish Soup - Warm and Comforting

In Scotland, a filling broth or chowder is normally served at lunchtime and accompanied with some crusty bread. A lot of Scottish soups and stew recipes are based on fresh produce and also might contain fish or meat. Fresh herbs like parsley, thyme and rosemary are used for flavoring and sometimes just a dash of salt and pepper are added.

Scottish soups tend not to be spicy or too heavily flavored. Most of the flavoring comes from the meat, poultry or fish and the fresh vegetables used to make them and possibly the homemade broth or stock used for the base.

Cullen Skink is predominant in Scotland and this delightful soup recipe is made with haddock and potatoes. Leek and potato, leek and mushroom and apple and tomato are examples of soup varieties and show how the Scots love to combine fresh produce in their recipes.

Recipe for Chicken Soup Scottish Highland Style

This flavorful soup serves four people and it combines chicken, lemon, eggs, almonds, cream and more for a filling and yummy dish. If you have some chicken breasts to use up, making this former Scottish recipe is a great idea.

Scottish Soup - Warm and Comforting

Chicken Liver Soup - Two Tasty Recipes

Chicken livers are good for you. They are rich in vitamins A, B, B12, C, D, E, and K, and also in minerals such as copper, zinc, selenium, and phosphorus. A soup formula ordinarily uses the thighs, breast, or carcass of the bird but why not make a distinct kind of broth just for a change? This nutritious dish can be prepared in distinct ways and is tasty as well as nutritious.

If you are making ready a whole bird for someone else recipe, save the offal and use it in a flavorful soup recipe. Not everyone likes this kind of meat but if you do, you will enjoy these recipes because the flavors are nice and well balanced and you know they are nutritious too.

Chicken Liver Soup - Two Tasty Recipes

Healthy Chicken Liver Soup with Pasta and Vegetables

Chicken Liver Soup - Two Tasty Recipes

You can add more water to make the broth thinner if you like. The whole of water you use is up to you. Some habitancy prefer this dish to be very thin and others like it a bit thicker. You can adjust the seasonings at the end. This formula is good served with warm French bread or any kind of bread you happen to like. The bread is elective because the dish contains pasta to make it satisfying.

What you will need:

1 lb chicken livers 1 onion 1 green bell pepper 1 teaspoon ground red pepper 1 tablespoon vegetable oil 3 1/2 oz fresh parsley 7 oz tomato sauce 5 1/2 oz pasta Salt, as neededHow to make it:

Boil the meat in a pot of water for twenty minutes. Finely chop the green bell pepper, onion, and parsley. Chop the livers and put them in someone else pot of water. Add the onion, green bell pepper, and tomato sauce. Cook for ten minutes, and then add salt and red pepper to taste. Add the pasta and cook until it is soft. Serve the broth with the fresh parsley sprinkled on top.

Chicken Liver Soup - Two Tasty Recipes

Cabbage and Chicken Soup Diet - formula and Diet Plan

The Cabbage and Chicken Soup diet achieves its weight loss goal by severely reducing the number of fat that are consumed. It is a dissimilarity of the sublime Cabbage Soup Diet and offers an alternative to those who need more collection in their meals and makes it easier for users to stick to the plan.

Recipe:

Cabbage and Chicken Soup Diet - formula and Diet Plan

The cabbage and chicken soup is prepared by using a head of shredded cabbage, four stalks of chopped celery, two green peppers, five carrots, a 16oz can of tomatoes, two onions, two cups of vegetable juice, two cups of chicken broth, and half a pound of green beans. Saute the onions in a pot (use spray oil for this) then add all the ingredients above and heat to boil. Towards the end add any herbs and spices that suit your taste. Simmer until cooked.

Cabbage and Chicken Soup Diet - formula and Diet Plan

Diet Plan:

A cabbage and chicken soup diet works best when you follow the rules and eat as much soup as you want for a period of seven days.

Avoid eating bread and lively alcohol or sugary drinks, such as sodas. Drink abundance of water as this not only helps the diet but is foremost for your health.

Breakfast Day 1:

Combine a cup of vanilla non-fat yogurt with half a cup of chopped fruit salad. This can be sprinkled with wheat germ.

Breakfast Day 2:

Combine half a teaspoon of sugar with 1 cup of ricotta cheese and a sprinkling of cinnamon.
Two pieces of wheat-grain slices of toast.
Three dried figs.

Breakfast Day 3:

One and a half cups of whole cereal.
Half cup of orange juice, preferably calcium enriched.
Half cup of non-fat milk.

Cabbage and Chicken Soup Diet - formula and Diet Plan

The Best Chicken Soup Recipes For the family

If you are making soup for a family, you will want easy yet delicious soup recipes. A chicken noodle soup formula or chicken tortilla soup makes a marvelous dinner, as does a pumpkin soup formula or mixed vegetable soup.

The plainest chicken soup recipes might contain chicken, vegetables, and broth but if you cook the soup for a long time you can get so much flavor out of the ingredients. Crockpot cooking is an especially great way of maximizing the flavor of your chicken soup recipes because this slow cooking formula extracts every last bit of the flavor from each ingredient and it also means you will end up with tender, juicy chicken and soft, perfectly cooked vegetables, as well as a balanced and well rounded broth.

The Best Chicken Soup Recipes For the family

Different Types of Chicken Soup

The Best Chicken Soup Recipes For the family

When you are cooking for a big family money might be an issue, which is someone else think why chicken soup is a great meal. Either you opt for chicken tortilla soup, chicken noodle soup or someone else kind, chicken soup is warming, tasty, nutritious and something that the family will never tire of because there are so many variations of this delicious dish.

You can use potatoes, noodles, barley, or rice to make it filling. You can make your chicken soup spicy, sweet, or tangy. You can make hundreds of separate chicken soup recipes, all separate yet all mouthwateringly good.

How to Make an Easy Crockpot Chicken Soup

This delicious formula makes adequate chicken soup for the whole family, with some left over to reheat the following day. Leave out the Tabasco sauce if you are cooking for small children and you will find the soy sauce adds adequate flavor to liven up the soup.

The Best Chicken Soup Recipes For the family

Chicken Broth - 5 Great Tips To improve Your Flavor

The chicken is an awesome meat that can be cooked many ways. Fried chicken while tasty does not commonly produce any leftovers that can be used for other meals. Roast chicken is a amazing way to cook chicken if you want to have leftovers you can use to make other meals. This report will focus on give you tips about what to do with the leftover broth or liquid from cooking chicken.

The slow cooker is a significant kitchen tool that can cook chicken and give you a enormous number of leftover liquid. This leftover liquid is packed full of flavor you can use to heighten time to come meals. To store this liquid for time to come use you need to have small 1 cup warehouse containers. Fill these packaging and considered place the cooled liquid in the freezer. Once icy run the warehouse packaging under some warm water so you can pop them out and place it a freezer bag for time to come use. Use the private 1 cup icy broth pucks as needed.

Chicken Broth - 5 Great Tips To improve Your Flavor

Chicken broth can be used to heighten practically any meal. Below are a integrate tips to add flavor to your meals.

Chicken Broth - 5 Great Tips To improve Your Flavor

Chicken broth can be added to any rice. Mix the water with half broth to give your rice some serious flavor enhancement. You must thaw the icy puck of broth before you add the rice but the added taste is well worth the added flavor.

Chicken Broth - 5 Great Tips To improve Your Flavor

Rice Cooking Ii and Chicken Broth

Rice Cooking Ii (4 American servings 4 Chinese servings)

1 cup raw long grain white rice
Water

Rice Cooking Ii and Chicken Broth

Wash the rice as directed in the old recipe. Place the rice in a large saucepan in an even layer. Add adequate cold water to cover the rice by 1 inch. Bring to a boil over high heat. Stir once. Cover and simmer over low heat for 25 minutes until all the water has been absorbed. Do not raise the lid while the rice is simmering. Stir cooked rice slowly to cut off and fluff the grains. If the rice is not used immediately, leave it covered over the bottom potential heat. Do not turn off the heat and then turn it on again or the rice will come to be soft and pasty.

Rice Cooking Ii and Chicken Broth

Chicken Broth

1 (4 pound) chicken, quartered
2 1/2 to 3 quarts cold water
1 small onion, quartered
1/2 stalk celery, cut in chunks
3 carrots, peeled and thickly sliced
2 thin slices fresh ginger root 1 tablespoon sherry
1 teaspoon salt

Rice Cooking Ii and Chicken Broth

Soup Basics - How to Make Your Own Flavorful Chicken Stock

Soup Basics - How to Make and Use Your Own Flavorful Chicken Stock

Homemade chicken can be more flavorful and frugal than the store-bought varieties in cans or cartons. It's easy to get ready and adds a rich flavor to any liquid-based savory dish.

Soup Basics - How to Make Your Own Flavorful Chicken Stock

Easy Basic Chicken Stock

Soup Basics - How to Make Your Own Flavorful Chicken Stock

You can duplicate this method as needed.

3 pounds skin-on chicken pieces (see tips at end)

Water

2-3 carrots, cleaned and tops removed but not peeled, cut into 1- or 2-inch chunks

2-3 stalks celery with leaves, cut into 2-inch chunks

1 large white onion, outer skin, top and lowest removed and cut into 1-inch chunks

1-2 tablespoons salt (kosher or sea salt preferred)

Ground black pepper to taste

Directions:

Wash chicken pieces and place in an 8- to 12-quart stockpot or Dutch oven. Add the prepared vegetables. Add adequate water to cover the chicken and vegetables with an inch of water. Add salt and pepper to taste. Cover the pot. Bring to a boil, turn heat to low and simmer for 2 to 3 hours. Check occasionally and add water as needed to keep ingredients covered.

Turn off the heat. Remove chicken pieces and vegetables and set aside. Discard the veggies and refrigerate chicken if not using immediately.

Using a fine strainer or sieve, strain the stock into another pot, return to the traditional pot, and bring to the boil again. Sacrifice heat adequate to allow the stock to bubble but not boil hard and cook until the stock is reduced by half.

Soup Basics - How to Make Your Own Flavorful Chicken Stock

making Your Own Chicken Broth? Here are 12 Great Tips!

Making chicken broth doesn't have to be an intensive process. It does take a slight more time than chance up a can of store-bought broth. But, I look at it as a gift I'm giving my friends and family. A homemade chicken broth is the cornerstone of any great homemade soup.

The time it takes to make the broth is only to bring out the marvelous essence and wholesome flavor that's characteristic of a great broth. Below are my favorite 12 soup cooking tips for production that happen.

making Your Own Chicken Broth? Here are 12 Great Tips!

1. Start with choosing an older bird (a roaster - about 5-7 lbs.) An older bird has had time to construct that rich and intense chicken flavor - more so than a younger bird - like the milder tasting Cornish hens. A broiler chicken would work, but really, the roasters are the best for production chicken broth.

making Your Own Chicken Broth? Here are 12 Great Tips!

2. To save time, use the roaster parts of the chicken. They cook much faster and if you only need a small amount of broth, this is an exquisite way to do it.

3. In production chicken broth, I've found that the richest flavor from chicken comes from the muscles that are used the most. This happens to be found in the dark meat. You can use all parts of the chicken to make a satisfactory broth, but for the fullest and richest flavor, use the legs, necks, and thighs.

4. If you want a clear golden colored broth, then do not use the liver. The liver will turn the stock to a mucky, cloudy color. And if you want to keep that golden color, someone else tip is to use only the stems of parsley and the white part of leeks and scallions. This helps you to avoid a greenish color in your broth.

5. As the stock cooks down, a foamy substance will float to the top. You naturally skim it off or strain it using a doubled over piece of cheesecloth.

6. If you are using herbs and greens in production chicken broth to flavor it, make sure you tie up the herbs first, in a slight cheesecloth bag. This will help you when you are skimming off the foam not to lose your flavoring inadvertently. Tieing the herbs up this way is called a "bouquet garni".

making Your Own Chicken Broth? Here are 12 Great Tips!

How to Make Chicken Stock the Vietnamese Way

At home, I don't buy premade chicken broth in the cans, but I always make fresh chicken broth every time. Invest 1/2 of hour and let it simmer for 2-3 hours in the stove without your attention, the final soup is so much tastier, flavorful and fresh. I commonly use chicken for whatever that calls for broth, but you can use the recipe, substitute it for beef bones and pork bones to make beef or pork stock. If you don't use the whole pot of stock at one time, fill it into smaller box and frost it until you need it.

Some cook don't salt their stock, assuming they will salt it later. I prefer to salt my stock lightly, and when I'm ready to make the dish, then I'll adjust the taste accordingly.

How to Make Chicken Stock the Vietnamese Way

Recipe to Make Vietnamese Chicken Stock - Nuoc Dung Ga

How to Make Chicken Stock the Vietnamese Way

Makes about 5 quarts of stock

1 whole chicken (about 4-5 lbs)
7 quarts water
1 large yellow onion, peeled the outer layer and cut in half
1 chubby 3 inch piece fresh ginger, unpeeled, cut into.2 inch thick
2 lemongrass stalks
10 whole peppercorns
1 yellow rock candy sugar (~2 tbsp)
3 tsp salt

Cut the chicken in half and rinse it under cold water to take off any bloody residue.

Fill water into a stock pot about half full and bring it to a boil. Put the chicken into the stock pot and bring it back to boil, let it cook for about 5 minutes. At this time, you will see a lot of foam and impurities floating on the top of the pot. Turn off the stove, discard this first broth, take off all fat and skin from the chicken, rinse the chicken and pot literally well.

How to Make Chicken Stock the Vietnamese Way